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Leek and Mushroom Orzo

Cook this delicious pasta dish in 45 minutes that will taste great for dinner and for leftovers the next day. 

Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
2 cups leek (chopped)
1 tablespoon oil
2 cups mushrooms (sliced)
1 cup orzo (dry)
2 cups vegetable broth
1 1/2 cups tomatoes (chopped)
3 tablespoons cream cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
  1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
  2. Add mushrooms and cook until soft (about 5 minutes).
  3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
  4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
  5. Add the tomatoes and simmer until orzo is tender (about 2 minutes).
  6. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
  7. Refrigerate leftovers within 2 hours.
Meal Type: Lunch, Dinner
Food group: Vegetables, Protein, Grains
Season: Winter, Fall
Cuisine: Vegetarian